by both, the differential refractometer (RI) detector and the multiangle laser light scattering (MALLS) detector. Another peak was observed at higher elution time (>40 min), with a less intense RI signal and no MALLS detection,

indicating lower concentration and lower-molar mass (6.450 × 105 g/mol). Comparing to the pectins obtained from cacao pod husks with boiling water, CA-HYP had higher molar mass (Vriesmann, Amboni, et al., 2011). Dynamic viscoelastic properties of solutions of CA-HYP at 5 g/100 g were studied by frequency sweeps obtained at 25 °C (Fig. 5). Both elastic (G′) and viscous (G″) moduli increased with the frequency, being G′ more dependent on frequency than G″, until reach a frequency of ∼10 Hz, where the cross-over between the moduli occurs. Similar results were obtained by Vriesmann, Amboni, et al. (2011) for boiling-water extracted Entinostat solubility dmso pectins from cacao pod husks and Min et al. (2011) for pectins from apple pomace obtained by chemical and combined physical/enzymatic treatments. However, the pectins from apple pomace at 5 g/100 g presented G″ > G′ over the range of frequency analyzed ( Min et al., 2011). These authors observed that pectins with lower DE appeared to have more elastic properties than those with higher DE ( Min et al., 2011). The results obtained for CA-HYP confirmed this trend. CA-HYP (40.3% DE) showed higher elastic properties than pectins from cacao pod husks extracted Bacterial neuraminidase with